SOURCE: The Vegan Table – BUY THE BOOK!!

Servings/Yield 5 servings

3 tablespoons olive oil
2 tablespoons non-hydrogenated nondairy butter, melted
2 pounds brussels sprouts, TRIMMED and halved, fresh
5 Granny Smith Apples, chopped
2 Smallish red onions, cut into 1/4 inch wedges
1 teaspoon salt
1 teaspoon ground pepper
juice 1 lemon
1.5 cups Apple Cider , OPTIONAL

Method
Preheat oven to 425 degrees.

Toss sprouts, apples, and onions with oil and butter. Season with salt, pepper, and lemon juice.

Place on baking sheet, making sure they don’t overlap one another.

Bake, uncovered, for about 30 minutes. You’ll know they are ready when the apples and onions are tender and the Brussels sprouts are brown with a bit of black on the outside. Cook longer, if necessary, until Brussels sprouts become tender, tossing periodically.

Transfer vegetables to a serving dish, cover, and serve as is or keep warm. In a small pot on the stove or in the microwave, heat apple cider, then pour over vegetables and serve.

Notes

Amazing… I’ve NEVER liked Brussels sprouts. But THIS recipe did the trick. YUM!!

FOOD LORE (From cookbook – The Vegan Table – a MUST BUY): The name Brussels sprouts stems from the original place of cultivation, not because of the vegetable’s popularity in the capital city. During the sixteenth century, Brussels sprouts enjoyed popularity in Belgium, but enjoyment of the vegetable eventually spread throughout Europe and throughout the rest of the world.

All sent by DM … by the amazing @BeeBow (check her out on Twitter… she’s wise and wonderful!)

Here’s just how it came in!!

1 bag dry coleslaw mix, bean sprouts, sliced mushrooms, scallions, and obv any other of your favorite veggies!

i add the slaw mix in a big sautee pan first, let it cook down in lite sodium soy sauce. then add mushrooms, bean sprouts

scallions last – i like them to be a big crunchy when it’s all done =) white pepper to taste… if folks aren’t vegan, add

some scramlbed eggs (i think just one egg should do it) or egg substitute =) it looks so pretty!

http://twitpic.com/bvs2pthat pic is what i made – it has a little shrimp in it =/

PopVegOnline says – I’ll make it without the egg or shrimp – but looks amazing!!!

Thanks again, @BeeBow!

Okay. So I know we need more DARK leafy greens. So I gave these a shot. I think I need to tweak it a bit… but this is an easy start. And, like all posts going forward, it’s vegan.

Veganomicon
Sauteed Collards

Servings/Yield

–
1 pound Collard Greens, Organic
4 Cloves Garlic, Minced
1 tablespoon olive oil, not evoo, but organic
½ cup vegetable stock, home made is best, but pkg is okay
Method

Super simple… but still retains a bit of the bitter taste. Might need to boil in salt like Shana says… THEN do this. But concerned that might reduce nutrients. Ahh, well. Here’s the steps.

PREHEAT large skillet over medium heat. Saute the garlic in the olive oil for about a minute… being careful not to burn it. Add the collards and sautee for about 2 minutes… then add the stock and cook for another 10 minutes, untill the collards are deep green in color.

If after 5 minutes, they haven’t shrunk (a lot)… then heat is too low.

Serve immediately!

FROM: Veganomicon… a book you need to own.

Okay… this could NOT be more simple. I had an eggplant, a couple of yellow squash, and some fantastic tomatoes. What to do?

INGREDIENTS:
1 Eggplant
2 medium yellow squash
2 tomatoes
Olive Oil
12 thin slices Swiss Cheese
8 oz (or so) shredded cheddar cheese

PREHEAT OVEN to 350 degrees f.

Peel the eggplant… soak in salt water.

Peel the squash, slice in half and then make long, thick planks.

Slice the tomatoes, too, also kind of thick.

BE CAREFUL… try to make the slices as even as possible, and not wonker-jawed.

Okay – here’s the tough part (NOT!)

Place largest eggplant slice in baker… then follow for next 5 largest so that you have six large eggplant discs in the baker.

Then, put thin slice of Swiss Cheese on top of each eggplant slice.

Then, two long and wide slices of yellow squash on each, followed again by swiss cheese.

Then, tomato slice on each… followed by – shredded CHEDDAR!

Spray olive oil on and around each (using olive oil mister).

Bake for 30 minutes… serve hot.

Wow.

VEGAN VARIETY: Use vegan cheese!

Serves six (as a healthy, good sized side).